1 ½ lbs HAEN CHICKEN BREAST
cut into strips
1 T. vegetable oil
1 jar picante sauce
1 can (15 oz.) black beans rinsed and drained
6 10 inch flour tortillas warmed
shredded cheddar cheese
1. Heat oil in a skillet over medium high heat.
2. Add chicken and cook through.
3. Stir in picante sauce and beans and heat to a boil; reduce heat and cook for 5 minutes.
4. Divide chicken mixture and cheese among the tortillas.
5. Top with guacamole and sour cream.